Recipe: Lindsey Bareham’s chorizo and chicken stew with broad beans

Bright green broad beans from the freezer are a lovely addition to this colourful stew. Slippery slices of piquillo pepper lend sweet creaminess to the chorizo’s heat, while succulent strips of chicken hide amid the tomato gravy. Crusty garlic bread for dipping is a must.

Serves 3Prep 25 minCook 35 min

Ingredients

2 onions

4 garlic cloves

2 tbsp olive oil

150g chorizo sausage

6 chicken thigh fillets

400g can chopped tomatoes

400ml chicken stock

6 piquillo peppers from a jar

200g frozen broad beans

MethodHalve, peel and slice the onion down the halves to make slim wedges. Peel and slice the garlic in rounds. Heat the oil in a spacious pan over a medium heat. Stir in the onion, tossing regularly for 5 min. Run a knife down the chorizo, peel the skin and slice thinly. Add garlic and chorizo, tossing for a further 5 min as the chorizo stains the onion. Unfurl the chicken and…